Foobooz After Dark – The Menu
Yesterday, we announced our third Foobooz After Dark dinner. We’ll be taking a steakhouse chef, Jeff Froehler, and pairing him up with a vegan chef, Vegan Commissary’s chef de cuisine, Leigh Needham. They’ll cook together in peace and harmony, and from the looks of their menu, they’re going to have some fun.
Keep in mind, when we named this dinner “Vegan Steakhouse”, it was only because of the steakhouse chef. Now that we’ve seen the menu, it looks like the two of them have wandered pretty far from the vegan-in-a-steakhouse concept. All the way to edible chopsticks, it seems…
We’ve got the menu for you after the jump. Take a look.
Foobooz After Dark
Saturday March 29, 2014
Nori “Oyster” Shooter
sea vegetable “oyster”, broth, belgian endive, caviar
edamame, spicy miso broth
Seared Eggplant Scallops
cauliflower couscous, sea foam
Heirloom Radishes, Golden Beets
caper and golden raisin puree, pea tendrils
Green Tea Lentil Cakes
green tea, micro shiso
Handcrafted Live Cheese
candied fruit, chocolate seaweed, green tea ice cream wasabi, caramel shoyu
maki and nigiri “sushi”
And remember: The only way you’re going to have a chance at getting tickets to this is to sign up for our special After Dark newsletter below. We’ll be announcing the time and place where tickets will be going on sale through this newsletter, and giving subscribers a jump on the general public.